Recipe: vegan pumpkin crumb cake with pecan streusel
If you know me even a tiiiiiiny bit, you know I love, love, love, love,
LOVE to bake. Well, this weekend, I baked what I feel to be a
groundbreaking cake. It's no secret that I'm wild about both Isa Chandra Moskowitz & Terry Hope Romero (long live the PPK!), but man...they outdid themselves on
this one. It is by far the single most delicious vegan cake I have ever
tasted in my entire life. EVER. Ever! It's just a hair behind the vegan
cinnamon rolls (but really, what could possibly come before cinnamon
rolls?! 
I'm not playing, you guys. You need to make this. ASAP, even.
For really real.
I'm posting the recipe, but don't be a d*ck and just grab it and run. Check out (aka "buy" any one of Isa's (or Isa and Terry's)
cookbooks. I have about a zillion vegan cookbooks (and am always wanting
more, more, more), but no one comes close to the incredible work of I.
& T. This recipe comes from a huge and awesome work aptly named
Veganomicon. Without further ado, I present you with the pumpkin
mouthgasm of all time...
PUMPKIN CRUMB CAKE WITH PECAN STREUSEL
(Note: my "adjustments" are all in parentheses)
Makes 16 squares
Time: 1 hour, 10 minutes
Pecan streusel:
1/4 c all-purpose flour
3 Tbs brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 T canola oil
1 c coarsely chopped pecans
(Okay, so. I doubled the flour, brown sugar, cinnamon, allspice, and canola oil and threw in only a small handful--probably less than a cup--of chopped walnuts. I didn't have pecans for one, and for two, K. is not a fan of nuts by any means. The double recipe topping, though was pure perfection. It had enough nuts to get a hint of the flavor, but the perfect amount of crumbly, delicious topping.)
Cake:
1 (15 oz) can pureed pumpkin (not pumpkin pie mix) (I eyeballed out of a larger can and it was extra pumpkin-y which was perfect for my tastebuds
3/4 cups soy milk (I used vanilla)
3/4 c canola oil
1 1/2 c granulated sugar
3 T light molasses
2 tsp pure vanilla extract
2 2/3 c all-purpose flour
1 T baking powder
1 t salt
1 1/2 t ground cinnamon
3/4 t ground nutmeg
3/4 t ground ginger
1/2 t ground allspice
1/8 t ground cloves
Preheat the oven to 350. Lightly grease a 9x13 inch baking pan.
Prepare the streusel:
In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your fingertips until crumbs form. Add the chopped pecans and mix.
Prepare the cake:
In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add roughly half the flour, the baking powder, salt and spices, and use a fork to fold everything together. Add the remaining flour and mix gently until combined. Don't use a hand blender for this, as pumpkin can get gummy if it's mixed too aggressively. Blending with a fork helps maintain the texture.
Pour batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top as evenly as possible. Bake for 45-50 minutes, until a knife inserted through the center comes out clean.
Remove from the oven, let cool, and cut into squares.
(Then stuff yourself silly on what might be the world's best pumpkin cake of all time EVER.
No, really. It's pretty amazing. It is so pumpkin-y and decadent. Perfection in a cake, straight up.
<3
I'm not playing, you guys. You need to make this. ASAP, even.
For really real.I'm posting the recipe, but don't be a d*ck and just grab it and run. Check out (aka "buy"
any one of Isa's (or Isa and Terry's)
cookbooks. I have about a zillion vegan cookbooks (and am always wanting
more, more, more), but no one comes close to the incredible work of I.
& T. This recipe comes from a huge and awesome work aptly named
Veganomicon. Without further ado, I present you with the pumpkin
mouthgasm of all time...PUMPKIN CRUMB CAKE WITH PECAN STREUSEL
(Note: my "adjustments" are all in parentheses)
Makes 16 squares
Time: 1 hour, 10 minutes
Pecan streusel:
1/4 c all-purpose flour
3 Tbs brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 T canola oil
1 c coarsely chopped pecans
(Okay, so. I doubled the flour, brown sugar, cinnamon, allspice, and canola oil and threw in only a small handful--probably less than a cup--of chopped walnuts. I didn't have pecans for one, and for two, K. is not a fan of nuts by any means. The double recipe topping, though was pure perfection. It had enough nuts to get a hint of the flavor, but the perfect amount of crumbly, delicious topping.)
Cake:
1 (15 oz) can pureed pumpkin (not pumpkin pie mix) (I eyeballed out of a larger can and it was extra pumpkin-y which was perfect for my tastebuds
3/4 cups soy milk (I used vanilla)
3/4 c canola oil
1 1/2 c granulated sugar
3 T light molasses
2 tsp pure vanilla extract
2 2/3 c all-purpose flour
1 T baking powder
1 t salt
1 1/2 t ground cinnamon
3/4 t ground nutmeg
3/4 t ground ginger
1/2 t ground allspice
1/8 t ground cloves
Preheat the oven to 350. Lightly grease a 9x13 inch baking pan.
Prepare the streusel:
In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your fingertips until crumbs form. Add the chopped pecans and mix.
Prepare the cake:
In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add roughly half the flour, the baking powder, salt and spices, and use a fork to fold everything together. Add the remaining flour and mix gently until combined. Don't use a hand blender for this, as pumpkin can get gummy if it's mixed too aggressively. Blending with a fork helps maintain the texture.
Pour batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top as evenly as possible. Bake for 45-50 minutes, until a knife inserted through the center comes out clean.
Remove from the oven, let cool, and cut into squares.
(Then stuff yourself silly on what might be the world's best pumpkin cake of all time EVER.
No, really. It's pretty amazing. It is so pumpkin-y and decadent. Perfection in a cake, straight up.
<3
Posted by courtney at 9/26/2011 1:25 PM 
Categories: uncategorized
Tags: vegan veganism vegan baking vegan pumpkin cake isa chandra moskowitz veganomicon
Categories: uncategorized
Tags: vegan veganism vegan baking vegan pumpkin cake isa chandra moskowitz veganomicon
Yay! Thanks for sharing!
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If I may be so bold as to mention that this would go with a hot cup of coffee
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